• Remove the chicken a half hour prior to cooking to allow it to come to room temperature.

Breading Station

• Add the all-purpose flour, table salt, and black pepper to a shallow bowl or container. Whisk to combine.
• Add the large eggs to a shallow bowl or container. Whisk to combine.

  *Some recipes will add ¼ of milk or cold water to the egg wash to stretch it.
• Add the seasoned bread crumbs and grated Romano cheese (or parmesan cheese) to a shallow bowl or container. Mix to combine.

  You can use plain bread crumbs and season them to taste with dried oregano, dried basil, garlic powder, and onion powder.
• Place the thin chicken cutlets on a cutting board and cover them with plastic wrap.

  *If you can't find thin cutlets, use a sharp knife to split a thick breast in half.
• Using a meat mallet, gently pound the breasts flat.

  *Flattening the breasts helps to ensure the chicken is fully cooked and tenderizes the breast.

Chicken Parmesan Sandwich

• Place the cutlet in the seasoned flour and coat both sides.
• Place the floured cutlet in the egg wash, giving it a good coating. Let the excess drip off.
• Place the cutlet in the seasoned bread crumbs, pressing down on the breast to get a good coating of bread crumbs on both sides.
• Place the breaded cutlets on a plate until finished with all the breasts.
• line a baking sheet with aluminum foil and a wire rack and set aside until needed
• Preheat the oven to 350 degrees F.
• In a Dutch oven, large skillet, or cast iron pan, heat 1-2 inches of vegetable oil to 375 degrees F.

  *Any temperature below 350 degrees will allow the oil to seep into the fried cutlet. The temperature will drop after adding the cutlets, but it will recover.
• When the oil is hot, carefully place the breaded cutlets in the pan and cook for 2-3 minutes on each side until golden brown and an internal temperature of 165 degrees has been reached.

  Check the temperature in the thickest part of the chicken. Cook the cutlets two at a time if you don't have enough room in the pan. Do not crowd the pan.
• Remove the fried cutlets from the oil and place them on the baking sheet lined with aluminum foil and a wire rack (or paper towels) to allow any excess grease to drain off.
• Split your baguette in half longways, creating a top and bottom to the long loaf.

  *You can use individual rolls if you prefer.
• Add a layer of tomato sauce on each side of the bread.
• Place the fried chicken cutlets on the bottom section of the bread.
• Spoon tomato sauce on top of the chicken cutlets.
• Place the sliced mozzarella (or shredded mozzarella) on top of the cutlets.

  *Don't place the top half of the roll on the sandwich, but leave it on the sheet pan.
• The sandwich is best heated on a wire rack over a sheet pan, but it can be placed directly on a foil-lined baking sheet.
• Place the sheet pan on the top rack of the preheated oven and bake for 5-7 minutes or until the cheese has melted and the roll gets slightly toasted and crunchy.
• Remove the pan from the oven and place the top of the baguette on the sandwich. Using a sharp knife, cut the chicken parmesan sandwich into four sections.